Another "hint of horseradish" elevates dish. A small local Korean restaurant serves a side salad, pretty mundane, with its entrees. The "house dressing" is somewhere in the vein of the Russian/Thousand Island/Crab Louie school, but contains a bit of horseradish. I do it at home, mayo and a little ketchup (horrors!), finely chopped scallion tops, and some good horseradish. Atop good lettuce topped with a handful of boiled shrimp, it belies its humble basic components.

You can make some delish homemade cocktail sauce and add a little shrimp. Once you have it fresh you will never want anything else.

Just mix ketchup, horseradish, a couple splashes of worcestershire sauce, a little garlic powder to taste, add juice from half a lemon and enjoy!

I like horseradish with boiled beef: add some root vegetables and noodles, and it is heaven. In fact, I am having some right now!

Cheers,
Pogopossum

My Dad always said that if it didn't make stuff come out yer eyes and nose, then it wasn't strong enough. Last night, Mrs. K used some for red sauce for her salmon.